Traditional Stuffing

Ingredients

• 1 loaf rosemary sourdough bread, cubed and dried overnight
• 1 lb pork sausage meat
• 1 large onion, chopped
• 4 stalks celery, chopped
• 4 tbsp butter
• 2 tbsp poultry seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2-3 cups chicken stock
• 1 whole turkey neck, for crock pot

Instructions

1. 1

   Cube sourdough bread, leave out overnight to dry (or toast in 250°F oven for 30 min)

2. 2

   In large skillet, brown pork sausage, breaking into crumbles; remove and set aside